Heat a wok or large skillet over medium-high heat.

Add 1 teaspoon of peanut oil to the wok.

Whisk the eggs in a bowl.

Pour the whisked eggs into the hot wok and cook until an omelette is formed.

Flip the omelette after about 2 minutes and cook for another minute.

Remove the omelette from the wok and chop it into bite-sized chunks.

Place the chopped omelette into a large bowl and set aside.

Add the remaining peanut oil to the wok.

Add the crushed garlic and cook until fragrant (about 30 seconds).

Add the julienned pork and cook until browned.

Add the julienned carrots and cook for 2 minutes.

Add the frozen peas, bean sprouts, scallions and cook for another 2 minutes.

Add the cooked rice to the wok.

Stir-fry the rice with the vegetables and pork until well combined.

Add the soy sauce, sesame oil, and white pepper.

Stir-fry for another minute to evenly distribute the flavors.

Add the chopped omelette to the wok.

Stir-fry all ingredients together for a final minute.

Serve hot.